Makes 8-10

2 eggs
170 g | 6 oz plain flour
a pinch of salt
1 tablespoon baking powder
30 g | 1 oz caster sugar
290 ml | 2 oz butter, melted
a few drops of vanilla essence
extra melted butter

To Serve
butter
honey, maple syrup or jam

1. Separate eggs.
2. Sift the flour, salt, baking powder and sugar together into a large bowl. Makes a well in the centre and put in the egg yolks.
3. Stir the yolks, gradually drawing in the flour from the edges and adding the milk and melted butter until you have a thin batter. Add the vanilla essence.
4. Grease a waffle iron and heat it.
5. Whisk the egg whites until stiff but not dry and fold into the batter with a large metal spoon.
6. Add a little melted butter to the hot waffle iron, pour in about 4 tablespoons of the mixture, close and cook for about 1 minute on each side.
7. Serve hot with butter and honey, maple syrup or jam.

NOTE: The first waffle always sticks to the iron and should be discarded.

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Excerpt from Leiths Cookery Bible

[Leith, P., and Waldegrave, C., (2003), Leiths Cookery Bible, 3rd edition, Bloomburys, UK]

Most recipes for smoked salmon and scrambled eggs suggest chopping up the smoked salmon and adding it to eggs just before they are ready to serve. We serve the salmon cold as we feel warm smoked salmon can taste a little like smoked ham.

SERVES 4

110 g | 4 oz Scotch smoked salmon
salt and freshly ground black pepper
8 eggs
55 g | 2 oz butter

1. Divide the smoked salmon into 4 and arrange on one half of 4 side plates. Grind over a little pepper.
2. Mix together the eggs, salt and pepper. Beat well.
3. Melt the butter in a non-stick frying pan. Tip in the egg mixture and using a wooden spoon constantly until set but still creamy
4. Pile on the plates and serve immediately

Wine: SPICY WHITE

________________________________________

Excerpt from Leiths Cookery Bible

[Leith, P., and Waldegrave, C., (2003), Leiths Cookery Bible, 3rd edition, Bloomburys, UK]

SERVES 4

4 very fresh cold eggs
4 slices of fresh toast, buttered
1 teaspoon white vinegar (optional)
salt and freshly ground black pepper

1. Fill a large saucepan with water and vinegar if using and bring to simmering point.
2. Crack an egg into a cup and tip into pan, holding the cup as near to the water as possible.
3. Raise the temperature to that the water bubbles gently.
4. With a slotted spoon, draw the egg white close to the yolk.
5. Poach the egg for 2-3 minutes until the white close to the yolk.
6. Lift out with the slotted spoon, drain on absorbent kitchen paper and trim the egg white if they are very ragged at the edges.
7. Place each egg on a piece of toast and sprinkle with salt and pepper. Serve immediately.

________________________________________

Excerpt from Leiths Cookery Bible

[Leith, P., and Waldegrave, C., (2003), Leiths Cookery Bible, 3rd edition, Bloomburys, UK]